This delicious dish embodies the essence of summer: fresh, seasonal ingredients, lighter-style fare, and the ease of the grill. Coursey Graves Estate Winery worked with ME Creative Napa to create this summer stunner to pair with their memorable chardonnays. Ripe with seasonal veggies like corn, zucchini, tomatoes, and basil, the halibut sings with flavor, varied textures and beautiful colors--the perfect main course for your summer entertaining. Serves 4. 
 

Ingredients
 

For the Halibut

  • 4 (6-ounce) halibut fillets
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves
  • Lemon wedges, for serving

For the Sweet Corn Succotash

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 ears fresh sweet corn, kernels removed (about 3 cups)
  • 1 cup fresh shelled English peas (or frozen peas, thawed)
  • 1 small zucchini, diced
  • 1 shallot, finely diced
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • Juice of ½ lemon
  • Salt and freshly ground black pepper, to taste

For the Basil Butter

  • 4 tablespoons unsalted butter, softened
  • ¼ cup finely chopped fresh basil
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • Pinch of flaky sea salt

Instructions
 

1. Prepare the Fire

Build a wood fire and allow it to burn down until you have a bed of glowing coals with a medium-hot cooking zone. Place a well-seasoned cast-iron skillet over the fire for the succotash and set a grill grate over the coals for the halibut.
 

2. Make the Basil Butter

In a small bowl, combine the softened butter, basil, lemon zest, lemon juice, and flaky sea salt. Stir until smooth and refrigerate until ready to serve.
 

3. Cook the Sweet Corn Succotash

Heat the cast-iron skillet over the fire and add the butter and olive oil. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the corn and zucchini and cook for 5–6 minutes, stirring occasionally, allowing the corn to develop a little char from the hot pan. Fold in the peas and cherry tomatoes and cook for another 2–3 minutes, just until warmed through. Finish with the basil, chives, lemon juice, and season with salt and pepper. Move the skillet to a cooler part of the fire to keep warm.
 

4. Grill the Halibut

Pat the halibut dry and brush both sides with olive oil. Season evenly with the salt, pepper, lemon zest, and thyme. Clean and oil the grill grate well. Place the halibut directly over medium-hot coals and cook for about 4–5 minutes per side, depending on thickness. Resist moving the fish until it naturally releases from the grate. The halibut is done when it’s just opaque and flakes easily with a fork. Transfer to a platter and immediately top each fillet with a generous spoonful of basil butter so it melts into the fish.
 

5. Serve

Spoon the warm sweet corn succotash onto each plate. Top with the open-fire grilled halibut and the melted basil butter. Finish with a squeeze of fresh lemon and garnish with basil leaves, chive blossoms, or fresh herbs picked from the garden for a simple, wood-fired summer presentation.